 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A Morroccan style, subtly flavored couscous dish to accompany a fish, vegetable or meat dish Ingredients:
1 elmstock peppermint tea bag |
2 cups small grain morroccan couscous |
1/2 teaspoon cumin |
1 cup chicken broth |
1 1/2 cups water |
2 tablespoons raisins |
1 pinch salt and pepper, to taste |
1 tablespoon slivered almonds (optional) |
Directions:
1. Boil water and broth
2. When water is boiling add peppermint tea bag to water and lower heat.
3. After 3 minutes, remove the tea bag.
4. Add cumin and couscous and stir.
5. Stir in raisins and pepper and salt.
6. If using bouillon do not add salt.
7. Remove pan from heat and cover tightly.
8. After ten minutes, fluff couscous and serve.
9. Garnish with slivered almonds.
|
|